|Beef chuck||3 lbs., cut into inch cubes|
|Salt||2 teaspoons, divided|
|Black pepper||1 teaspoon|
|Vegetable oil||1/4 cup|
|Onions||2 cups, chopped|
|Garlic||4 cloves, minced|
|Sweet paprika||2 tablespoons|
|Red wine||1 1/2 cups|
|Beef broth||3 cups|
|Beef Bouillon||1 tablespoon|
|Tomato paste||1/4 cup|
|Caraway seeds||1 teaspoon|
|Ground marjoram||2 teaspoon|
|Dried rosemary||1/2 teaspoon|
|Red wine vinegar||1 tablespoon|
|Carrots||2, peeled & cut into 1/2 inch pieces|
|Red bell pepper||1, cut into inch pieces|
|Orange bell pepper||1, cut into inch pieces|
In a large bowl, add beef and toss with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Let sit for 15 minutes.
In a large pot, heat 2 tablespoons of oil over medium-high heat. When the oil shimmers, add 1/3 of the beef cubes and brown on all sides. Remove to a plate and repeat with remaining beef. Moderate heat so brown bits on the bottom of the pan do not burn and add more oil as necessary. Remove and discard all but 2 tablespoons oil from pot.
Reduce the heat to medium-low and add the onion to the pot. Saute until they begin to soften, about 4-5 minutes. Add the garlic and saute, stirring frequently, until fragrant, about 1 minute.
Sprinkle the paprika and flour over onions and garlic and saute over medium heat, stirring constantly, for 1 minute.
Pour in the wine and bring to a boil. Stir and remove all brown bits on the bottom of the pan. When the liquid boils, reduce heat and add broth, Better Than Bouillon, tomato paste, caraway seeds, marjoram, rosemary, bay leaves, red wine vinegar, 1 teaspoon salt and 1/2 teaspoon black pepper.
Return the browned beef along with any accumulated juices to pot. Bring to a boil then reduce heat and simmer, uncovered, about 2 to 2 1/2 hours or until beef is fork-tender.
Add carrots and peppers and simmer until vegetables are tender about 20 minutes. If broth becomes too thick, add more beef broth or water to thin. (should be like gravy) Adjust seasoning as needed, sprinkle with parsley, then serve!